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Korean Fried Chicken

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Intermediate

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80 Min

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We hope you'll love this recipe as much as we do - sticky sweet and hot, crispy, crunchy, tender and succulent - this Korean Fried Chicken has it all. Made with our Maggi Extra Hot Chilli Sauce its quicker than you think!

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Ingredients

4

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
206195
red onion (finely chopped)
1  small
206029
Garlic
2  Cloves
205606
Salt
0.5  teaspoon
205498
Black Pepper
0.25  teaspoon
206183
Chicken thighs (boneless and skinless)
650  g
1172784
Maggi Extra Hot Chilli Sauce
3  tablespoons
205472
Gochujang chilli paste
2  teaspoons
204535
lemon
0.5  Medium
205808
sunflower or vegetable oil
5  tablespoons
922543
Plain Flour
60  g
922543
Cornflour
85  g
204842
Egg
1  large
205472
Mixed Leaf Salad
250  g
fresh mint
Fresh Mint
0.5  bunch
205476
Basil leaves (optional)
1  bunch
206195
spring onions, sliced
0.5  bunch

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Nutritional Information

Nutritional Information Thumbnail
Carbohydrate
40.8 g
Energy
504.47 kcal
Fat
24.18 g
Protein
34.6 g
of which: saturates
3.3 g
Sodium
693.4 mg
of which: sugars
3.63 g

Recipe Steps

81 min

60 min

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Recipe Steps

81 min

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In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
Korean Fried Chicken

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Recipe Steps

81 min

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In a large bowl, stir together the gochujang chili paste, chilli sauce, sugar, sesame seeds and lemon juice. Taste and adjust flavours to get a spicy-sweet-tangy finish. Set aside.
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Pour oil into a large heavy pot to a depth of 1½ inches. Heat to 180 degrees. Combine flour and corn flour in a shallow bowl and season with salt and pepper. Tip for a super crunchy finish dip the chicken into beaten egg before you dip the chicken in the seasoned flour.
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Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornflour, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
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Drain once more on paper towels. While chicken is still hot, brush thickly with chilli sauce, extra sesame seeds and the sliced spring onions. To serve: wash and dry the lettuce leaves, and wrap a piece of chicken in the lettuce with a few of the fresh herb leaves. Then tuck in!

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Reviews

Poppie (not verified)
Poppie (not verified)
4

Korean fried chicken!

So easy to make and tasted amazing!
03/18/2025 09:50 CET

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Discover more

  • Chicken
  • Date night
  • Fried
  • High in protein
  • Korean
  • Low sugar
  • Other
  • Portion of Vegetables/Fruits
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